Valrhona Chocolate Flourless Cake with Amaretto & Cherry Liqueur

Indulge in the ultimate chocolate experience with this gluten-free, Valrhona Chocolate Flourless Cake with Amaretto & Cherry Liqueur, gently kissed with chocolate cherry whisky liqueur for a sophisticated twist.

Rich, dense, and silky, each bite melts on the tongue while the subtle warmth of Amaretto and the bright notes of cherry elevate it to a show-stopping dessert.

Perfect for festive occasions, intimate dinner parties, or any moment that calls for effortless luxury, this torte proves that indulgence can be refined, elegant, and entirely gluten-free.

Perfect for Christmas, Easter, impromptu dinner parties, or any moment that calls for effortless sophistication with minimal effort.

Valrhona Chocolate Flourless Cake with Amoretti & Cherry Liqueur

Ingredients:

150 G Dark Chocolate (70 % Cocoa), Chopped

150 G Salted Butter, Room Temp

30 Ml Amaretto Or ½ Tsp Almond Extract

1 Tbsp Chocolate Cherry Whisky Liquor (Optional)

150 G Almond Meal

10 G Valrhona Cocoa Powder

4 Large Eggs Room Temperature

150 G Raw Caster (Granulated) Sugar

For the liqeuur, I have used 'Hobart Whisky - Tasmanian Cherry Chocolate Liqueur' however you can substitute it with any liqueir that will pair with chocolate.

Other delicious options I've used include dark rum, coffee liqueur, and brandy/cognac.

For a choc-orange jaffa style flavour you could opt for Grand Marnier or Cointreau too.

Step 1: Prepare the Pan & Oven

When baking with spring-form pans, I always recommend keeping the pan on a large baking tray lined with foil to catch any drips

(I've never experienced dripping with this recipe , however it's best to be prepared).

• Grease and line a 20 cm (8-inch) springform pan with baking paper on base & edges.

• Use a little melted butter to ensure the paper adheres to the tin.

• Preheat oven to 160 °C fan forced

Step 2: Create the Chocolate Mixture

Melting the butter and chocolate in a double boiler (below) ensures a gentle, even heat that protects the chocolate from scorching or splitting.

You could melt the ingredients directly inside a non-stick saucepan however that requires patience, very low heat and consistent slow stirring to ensure the chocolate does not burn.

• Place chocolate & butter in a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water.

• Stir until the mixture has completely melted & smooth, then remove from heat.

• Let this chocolate mixture cool slightly.

• Whisk in the cherry liquor & Amaretto / almond extract until well combined.

• Sift in the cocoa powder and add the almond meal to the chocolate mixture.

• Gently fold the dry mixture into the melted chocolate with a spatula until well combined.

  
  

  Your decadent chocolate batter is now ready for the whipped eggs.

Step 3: Whip the Eggs & Finish The Batter

When whipping eggs and sugar , stop as soon as you reach the ribbon stage.

Overwhipping can cause the eggs to collapse, reducing the cake’s light, airy structure.

• In a clean , large bowl beat the eggs until yolks break around 15 seconds.

• Gradually add the sugar in a thin stream on low speed until combined around 1 minute.

• Start slow, then increase speed to gradually increase & build volume.

• We require pale and thick whipped eggs.

• The egg mixture should leave a ribbon trail, it will take around 5 minutes.

• Gently fold the chocolate batter into the egg mixture with a spatula until completely incorporated.

Step 4: Bake The Torte

Baked at a moderate temperature, the cake rises slightly, forming a delicate, tender crust while the interior remains luxuriously soft and fudgy.

Keep a close eye—it cooks quickly, and overbaking can dry out the center and compromise the signature velvety texture.

As it cools, the cake settles into its perfect, dense yet airy consistency.

• Pour into the baking tin, smooth the top with a spatula.

• Bake for 25–30 mins until the edges are set and the center has a slight wobble.

• Let the cake cool in its tin for 15-20 minutes

• Remove the cake from tin & dust with cocoa powder & garnish with gold leaf .

Serve slightly chilled or at room temperature to enjoy the cake’s melt-in-the-mouth texture and intense chocolate flavour.

Pair with a dollop of lightly whipped cream, a scoop of vanilla bean ice cream, or fresh berries to balance the richness.

Valrhona Chocolate Flourless Cake with Amoretti & Cherry Liqueur

Storage Instructions:

• Store the torte in an airtight container in the refrigerator for up to 5 days.

• For longer storage, wrap tightly in cling film and freeze for up to 1 month; thaw in the fridge before serving.

• Always serve chilled or allow to sit at room temperature for 10–15 minutes to restore its soft, luscious texture.